Sambal Belachan

Prawn Paste Chilli Sauce

Preparation info
  • Makes

    ¾ cup

    • Difficulty


    • Ready in

      10 min

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About

This much-loved sambal can be served with almost any meal.


  • 10 red finger-length chillies, deseeded and sliced
  • 2 tablespoons belachan (dried prawn paste), toasted


Grind all the ingredients in a mortar or blender to make a coarse paste. Keeps in the refrigerator for about 1 week.